Mocha Coconut Frappe as seen on Ace of Taste, Season 1.
Recipe courtesy of Duff Goldman

Mocha Coconut Frappes

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  • Level: Easy
  • Total: 15 min
  • Active: 5 min
  • Yield: two 12-ounce frappes



Special equipment:
a piping bag, an open star tip
  1. Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.
  2. Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.
  3. Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.

Cook’s Note

The sugar can be replaced with any sweetener of choice.